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Receta Grilled Mahimahi With Lime Ginger Vinaigrette
by Global Cookbook

Grilled Mahimahi With Lime Ginger Vinaigrette
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Ingredientes

  • 1/2 c. canola or possibly vegetable oil
  • 1/2 c. minced fresh lemongrass (from bottom 4" of 2 stalks)
  • 3 Tbsp. minced peeled fresh ginger
  • 2 Tbsp. fresh lime juice
  • 2 tsp grated lime peel
  • 4 x mahimahi fillets, 3/4" thick (7 to 8 ounce ea)

Direcciones

  1. Cook oil, lemongrass, and ginger in small saucepan over low heat 15 min to develop flavor. Cold completely. Strain oil into small bowl.
  2. Whisk 1/4 c. ginger oil, lime juice, and lime peel in medium bowl to blend. Season vinaigrette with salt and pepper.
  3. Prepare barbecue (medium-high heat). Brush remaining ginger oil over fish. Sprinkle with salt and pepper. Grill till fish is just cooked through, about 3 min per side. Transfer fish to plates, drizzle with vinaigrette, and serve.
  4. This recipe yields 4 servings.
  5. Comments: An exotic and light main course. The vinaigrette would work just as well with red snapper.